Creamy Mushroom Chicken with Herbed Rice

Creamy Mushroom Chicken with Herbed Rice is the ultimate cozy dinner—tender seared chicken breasts smothered in a garlic-forward mushroom cream sauce, paired perfectly with fragrant, buttered herbed basmati rice. Rich, elegant, and simple to prepare, this dish brings the indulgence of a restaurant meal straight to your home kitchen.

Why You’ll Love This Recipe

This comforting dish delivers gourmet flavor without the complexity. The chicken is juicy and golden, the sauce is luscious with earthy mushrooms and a kiss of garlic, and the rice is light, fluffy, and bursting with herbaceous notes. Ideal for a romantic dinner, a family meal, or even a casual weeknight treat, it’s the perfect blend of ease and elegance.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
1/2 tsp paprika (optional for color)

For the creamy mushroom sauce:
1 tbsp butter
1 tbsp olive oil
1/2 onion, finely chopped
2 garlic cloves, minced
1 cup mushrooms, sliced
1 cup heavy cream
1/2 tsp dried thyme or Italian herbs
1/4 cup chopped parsley
Salt and pepper to taste

For the herbed rice:
1 cup basmati rice
2 cups water or chicken broth
1 tbsp butter
1/4 tsp salt
1/4 tsp garlic powder
2 tbsp fresh herbs (parsley, cilantro, or dill), chopped

directions

1. Season chicken breasts with salt, pepper, and paprika. Heat olive oil in a skillet over medium heat and sear the chicken for 4–5 minutes per side, or until golden and cooked through. Remove and set aside.
2. In the same pan, melt butter with olive oil. Sauté the onion until softened. Add garlic and mushrooms and cook until the mushrooms are golden brown.
3. Pour in heavy cream, add thyme or Italian herbs, and season with salt and pepper. Simmer gently until the sauce thickens.
4. Stir in chopped parsley and return the chicken to the pan, coating it in the creamy sauce.
5. Rinse basmati rice under cold water until the water runs clear. In a saucepan, combine rice with water or broth, butter, salt, and garlic powder. Bring to a boil, then cover and simmer on low heat until the rice is tender and fluffy.
6. Once cooked, stir in the fresh herbs.
7. Serve the creamy mushroom chicken with a generous portion of herbed rice and a spoonful of extra sauce over the top.

Servings and timing

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: 520 kcal per serving

Variations

• Dairy-Free Option: Use coconut cream or a dairy-free cream alternative and omit the butter.
• Low-Carb Version: Swap the rice for cauliflower rice or steamed vegetables.
• Add Greens: Stir spinach or kale into the sauce for added nutrition and color.
• Protein Substitute: Try this sauce with pork chops or seared tofu for variation.
• Wine Addition: Deglaze the pan with a splash of white wine before adding the cream for extra depth.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and sauce in a covered skillet over medium-low heat, adding a splash of broth or cream if needed. Reheat rice separately in the microwave or on the stove with a bit of butter to restore moisture.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra flavor due to their higher fat content.

What kind of mushrooms should I use?

Button, cremini, or baby bella mushrooms are great choices, but any fresh mushroom will work.

Can I make this dish ahead of time?

Yes, prepare the chicken and sauce ahead, then reheat gently before serving. Rice is best made fresh or reheated with care.

Is this dish freezer-friendly?

The chicken and sauce can be frozen for up to 1 month. Thaw and reheat gently to preserve texture. Rice may lose quality when frozen.

How can I make the sauce thicker?

Let the cream simmer longer or add a small cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).

Can I use milk instead of cream?

You can, but the sauce will be thinner and less rich. Use whole milk for best results, or combine with a bit of cream cheese.

What herbs work best in the rice?

Parsley, cilantro, and dill all work well—choose based on your preference or availability.

Can I add vegetables to the rice?

Yes, finely chopped carrots, peas, or spinach can be added during cooking for extra flavor and nutrition.

What sides pair well with this dish?

A crisp green salad or steamed broccoli complements the creamy richness beautifully.

Can I use pre-cooked rice?

Yes, but reheat it with butter and herbs to refresh its flavor and texture.

Conclusion

Creamy Mushroom Chicken with Herbed Rice is a beautifully balanced dish that combines rich, velvety sauce with fresh, fragrant rice. Whether you’re craving comfort food or need an impressive meal with minimal effort, this recipe delivers on flavor, texture, and satisfaction. Enjoy a warm, restaurant-quality dinner from the comfort of your own kitchen.

Creamy Mushroom Chicken with Herbed Rice

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This creamy mushroom chicken recipe features tender pan-seared chicken breasts smothered in a rich garlic mushroom sauce, served alongside aromatic herbed basmati rice. A weeknight creamy chicken dish that delivers restaurant-quality comfort with minimal fuss—perfect for cozy nights in.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings
• Category: Dinner, Main Course
• Method: Stovetop
• Diet: Gluten Free

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• Salt and pepper to taste

• 1/2 tsp paprika (optional, for color)

For the Creamy Mushroom Sauce:

• 1 tbsp butter

• 1 tbsp olive oil

• 1/2 onion, finely chopped

• 2 garlic cloves, minced

• 1 cup mushrooms, sliced

• 1 cup heavy cream

• 1/2 tsp dried thyme or Italian herbs

• 1/4 cup chopped parsley

• Salt and pepper to taste

For the Herbed Rice:

• 1 cup basmati rice

• 2 cups water or chicken broth

• 1 tbsp butter

• 1/4 tsp salt

• 1/4 tsp garlic powder

• 2 tbsp fresh herbs (parsley, cilantro, or dill), chopped

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Instructions

1. Season chicken breasts with salt, pepper, and paprika. Pan-sear in olive oil over medium heat for 4–5 minutes per side until golden and fully cooked. Set aside.

2. In the same skillet, add butter and a touch of olive oil. Sauté chopped onion until soft. Add garlic and mushrooms, cooking until mushrooms are golden brown.

3. Pour in heavy cream, thyme or Italian herbs, salt, and pepper. Simmer until slightly thickened. Stir in fresh parsley and return chicken to coat in the sauce.

4. Rinse basmati rice thoroughly. Cook with water or broth, butter, salt, and garlic powder. Once cooked and fluffy, stir in fresh herbs.

5. Serve the creamy mushroom chicken alongside the herbed rice. Spoon extra sauce over the chicken for maximum flavor.

Notes

This dish works beautifully with chicken thighs or even tofu for a vegetarian version. The herbed rice can be made ahead and reheated, making it a great meal prep option.